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"KEROPOK LEKOR"
Keropok is a Malaysian snack consisting of deep fried
crackers made of fish, prawns or vegetables. It is
particularly common in the Malaysian state of Terengganu.
It is made by grinding the fish, prawn or vegetable to a
paste, mixing with sago and then deep frying it. It comes
in two main forms: keropok lekor which is long and chewy,
and keropok keping which is thin and crispy.
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"ROTI CANAI" (PARATHA)
Paratha is a crispy South Indian Flatbread, that
has become a famous Malaysian delicacy known as roti canai. The
original paratha is a plain pastry (tasty nevertheless!), however
in Malaysia, it's transformed to include several delicious, but
optional fillings from bananas, butter, eggs, to other more exotic
tastes.
Roti Canai is usually served with several Indian
curries; dhall (lentils) or sambal (mixed vegetable). Some people
also have it with fish or chicken
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Beef rendang is another
Malaysian favorite. 20,000 miles away from Malaysia, you can still
find this dish in any Malaysian restaurant in the US. Rendang
is much like dry curry. The gravy is thick and spicy. Good
rendang takes about three hours to cook so that the sauce
thickens well and the beef tenderizes and fully absorbs the rich
flavor of the spices. Beef rendang is usually served with
plain white rice or nasi lemak. |
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